Maple-Pecan Pumpkin Pie

Maple-Pecan Pumpkin Pie

Recipe by: Susan Voisin

With or without the pecan topping, this decadent-tasting pumpkin pie is sure to be a crowd pleaser during the holidays…or anytime you get a craving for a treat! (NOTE: The pecan topping, obviously, adds fat. You can make a truly fat-free pie by using a fat-free crust and skipping the topping.)

Spread the pecans in a roasting pan and bake until lightly toasted, about 8 minutes.

Pour the maple syrup over the nuts and toss to coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 7-10 minutes.

Pour the nuts into a bowl. Toss with a spoon, gradually adding the sugar, until the nuts are coated with the sugar. Cool slightly and break apart any nuts that are sticking together. Pour onto a baking sheet and cool completely before placing on pie.